Poultry, Egg and Meat White spot in meat is formed due to presence of Sporotrichum carnis both (a) and (b) P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration slime formation at the surface or within especially in presence of sucrose souring All of these production of green discoloration slime formation at the surface or within especially in presence of sucrose souring All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Flavobacterium both (a) and (b) Actinomycetes Pseudomonas syncyanea Flavobacterium both (a) and (b) Actinomycetes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Thamnidium Mucor Cladosporium all of these Thamnidium Mucor Cladosporium ANSWER DOWNLOAD EXAMIANS APP
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